Randa nutrition
– jumbo Lump Crab meat – red pepper flakes – onion – egg – dill – almond Flour – dijon mustard – Worcestershire sauce – mayonnaise – fresh parsley - salt and pepper – lemons
Pre heat oven to 400f. Line sheet pan with parchment Spray your parchment with a non-stick spray or place olive oil underneath where each crab cake will be placed.
Drain crab meat and put into a large bowl. Add in all of your ingredients at once. Take fresh ground pepper and do 3 turns onto the top of your ingredients. Mix.
Take a medium sized ice cream scoop and place each scoop about an inch apart onto your pan.
Take a medium sized ice cream scoop and place each scoop about an inch apart onto your pan. Take the back of your scoop and flatten the cakes to 1/4” thickness.
Place in the oven. After 10 minutes gently flip your crab cakes over and cook for another 10 minutes or until golden brown.
– Serve over a bed of greens and with tartar sauce and garnish with a lemon wedge.